Caramel Pudding With Passion Fruit Recipe

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• 1 Free Flow Recipe

• Step #1 For years one of my favorite things has been the sheets of "caramel" that resulted when I baked a ham & the glazing ran down onto the foil lined baking pan, then set up.
• Step #2 Never occurred to me to use it in a recipe, but it did to someone at Sunset Magazine.
• Step #3 The illustration in the magazine shows the flan garnished with crunched up chunks of the un powdered caramel.
• Step #4 Line a 10- by 15-inch baking pan with a single sheet of foil, folding up at edges.
• Step #5 Pour 2 c sugar into a 10- to 12-inch nonstick frying pan, place over medium-high heat.
• Step #6 Shake pan often until most of the sugar liquefies, about 10 mins.
• Step #7 Reduce heat to medium; tilt pan to mix hot caramel with sugar until all is melted & the color is deep amber, 3 to 5 ea mins.
• Step #8 as soon as possible pour hot caramel into foil-lined pan.
• Step #9 Using hot pads to protect hands (mixture is very hot), tilt pan to spread caramel in thin layer.
• Step #10 Set aside until hard & completely cool, about 30 mins.
• Step #11 When cool, lift foil from pan; peel foil from caramel.
• Step #12 Break caramel into chunks.
• Step #13 To make powder, whirl chunks in a mixer or food processor fitted with metal blade (container must be completely dry).
• Step #14 If you use a mixer, you may need to make powder in several batches.
• Step #15 Use, or store airtight at about room temp for up to 1 month.
• Step #16 Makes about 1 3/4 c.
• Step #17 Posted by Stephen Ceideburg; February 27, 1991.
• Step #18 --.
• Enjoy the CARAMEL PUDDING WITH PASSION FRUIT recipe

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